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Pistachio Rose Cake

When I first baked this pistachio rose cake, I didn’t plan on capturing a whole season inside a dessert - but that’s exactly what it became.
The nutty warmth of roasted pistachios, a soft whisper of rosewater, and a golden, tender crumb come together in a cake that tastes like spring in every bite.
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Prep Time 20 minutes
Cook Time 40 minutes
Course Dessert
Cuisine Mediterranean
Servings 8
Calories 345 kcal

Equipment

  • 8-inch (20cm) round cake pan springform or standard
  • Parchment paper
  • 2 Mixing bowls
  • Whisk
  • Spatula
  • Food processor or high-speed blender for pistachios
  • Cooling rack

Ingredients
  

For the Cake

  • ¾ cup raw shelled pistachios
  • 1 cup all-purpose flour
  • 1½ tsp baking powder
  • ¼ tsp fine sea salt
  • 3 large eggs, room temperature
  • ⅔ cup granulated sugar
  • ½ cup plain Greek yogurt
  • ⅓ cup extra virgin olive oil
  • 1 tsp finely grated lemon zest
  • ½ tsp rosewater
  • ¼ tsp ground cardamom optional

For the Glaze

  • ¾ cup powdered sugar
  • 1-2 tbsp milk
  • ¼ tsp rosewater

To Finish

  • 2 tbsp chopped pistachios
  • Dried edible rose petals optional, for garnish

Instructions
 

  • Prep the Oven & Pan
    Preheat your oven to 170°C (340°F).
    Line an 8-inch round cake pan with parchment paper and lightly grease the sides.
    An open oven preheating with the door slightly ajar
  • Grind & Mix Dry Ingredients
    Pulse pistachios in a food processor until finely ground (not powdery).
    In a bowl, whisk ground pistachios with flour, baking powder, and salt.
    A woman holding a small bowl of chopped pistachios over a mixing bowl
  • Make the Batter
    In a separate bowl, whisk eggs and sugar until pale and slightly thick.
    Add yogurt, olive oil, lemon zest, and rosewater.
    Stir in the dry ingredients gently with a spatula until just combined.
    A stand mixer blending batter in a glass bowl on a kitchen counter
  • Bake the Cake
    Pour the batter into the prepared pan and smooth the top.
    Bake for 38–42 minutes, or until the top cracks and springs back when touched.
    Cool in the pan for 10–15 minutes, then transfer to a rack.
  • Glaze & Garnish
    Mix powdered sugar with milk and a little rosewater to make a pourable glaze.
    Drizzle over the warm cake and finish with chopped pistachios and dried rose petals, if desired.
    A hand sprinkles chopped pistachios onto a loaf cake covered in pink glaze

Video

Notes

Cooking Tips

  • Fresh Pistachios Only: Stale nuts can ruin the flavor. Taste them before using.
  • Don't Overdo the Rosewater: Measure with care - ½ tsp in the batter and ¼ tsp in the glaze is enough.
  • Olive Oil & Yogurt Are Key: They keep the crumb moist, soft, and aromatic.
  • Texture Matters: Don’t grind pistachios into a powder - a slightly coarse grind enhances both texture and flavor.
  • Rest Overnight: The flavor deepens beautifully by day two. Wrap loosely in foil or store in an airtight container.
Keyword Middle Eastern, Pistachio, Rosewater, Spring Dessert, Tea Cake